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2. Development of a method for preparing cyclic nigerosylnigerose syrup and investigation of its value as a dietary fiber.

Author

Akiko Yasuda, Akiko Mizote, Manabu Miyata, Mayumi Kurose, Toru Ogawa, Tsuyoshi Sadakiyo, Satoko Uchida, Takuo Yamamoto, Hitoshi Mitsuzumi, Hajime Aga, and Koryu Yamamoto

Subjects
DIETARY fiber, GLASS transition temperature, MOLECULAR weights, SYRUPS, GUAR gum, INSULIN, CYCLODEXTRINS, AMYLASES
Abstract

Cyclic nigerosylnigerose (CNN) syrup, containing 76% water-soluble dietary fiber, was prepared from starch on an industrial scale, using isoamylase, 6-α-glucosyltransferase, 3-α-isomaltosyltransferase, and cyclodextrin glucanotransferase. CNN syrup has a unique linkage pattern, consisting mainly ofα-1,3 andα-1,6 glucoside linkages, and is characterized by its low weight average molecular weight (807) and moderate sweetness (relative sweetness = 25), unlike in well-known dietary fiber materials. The glass transition temperature of CNN is higher than that of the straight chain structures, maltotetraose and maltosyltrehalose. Even when 40% of normally added sucrose was replaced with CNN syrup, sponge cake puffed up sufficiently. The no observed adverse effect level for a single dose of CNN syrup was 0.88 and 0.89 g dry solid/kg body weight for men and women, respectively. The increase in blood glucose and insulin concentrations during consumption of CNN syrup was lower than that of glucose. [ABSTRACT FROM AUTHOR]

Published
2022
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3. Attenuation of postprandial blood glucose in humans consuming isomaltodextrin: carbohydrate loading studies

Author

Akiko Yasuda-Yamashita, Yuki Ishida, Hitoshi Mitsuzumi, Michio Kubota, Yoshifumi Taniguchi, Tsuyoshi Sadakiyo, Mayumi Kurose, Hikaru Watanabe, Tetsuya Mori, Takeo Sakurai, Ryodai Takagaki, Shigeharu Fukuda, and Shin-ichiro Inoue

Subjects
0301 basic medicine, medicine.medical_specialty, Sucrose, Absorption (skin), Biology, Article, 03 medical and health sciences, chemistry.chemical_compound, carbohydrate loading, Internal medicine, medicine, Carbohydrate loading, Ingestion, blood glucose, soluble dietary fiber, 030109 nutrition & dietetics, Nutrition and Dietetics, Public Health, Environmental and Occupational Health, Maltodextrin, Endocrinology, Postprandial, chemistry, Original Article, Isomaltodextrin, Maltase, Isomaltase, everted rat intestinal sac, Food Science
Abstract

Background: Isomaltodextrin (IMD) is a novel highly branched α-glucan and its function as a soluble dietary fiber is expected. Objective: The goal of this study was to evaluate the effects of IMD on postprandial glucose excursions in healthy people and to make the mechanism clear. Design: Twenty-nine subjects ingested a solution containing maltodextrin (MD) or sucrose with or without IMD. Fourteen subjects ingested a solution containing glucose with or without IMD. Blood glucose concentrations were then compared between the groups. Furthermore, in vitro digestion, inhibition of digestive enzymes, and glucose absorption tests were conducted. Results: IMD attenuated blood glucose elevation in the subjects with blood glucose excursions at the high end of normal following the ingestion of MD or sucrose or glucose alone. This effect of 5 g IMD was most clear. IMD was digested partially only by small intestinal mucosal enzymes, and maltase and isomaltase activities were weakly inhibited. Furthermore, IMD inhibited the transport of glucose from mucosal side to serosal side. Conclusions: IMD attenuated postprandial blood glucose, after the ingestion of MD or sucrose or glucose. As one of the mechanism, it was suggested that IMD inhibited the absorption of glucose on small intestinal mucosal membrane.

Published
2017

4. Interaction between trehalose and alkaline-earth metal ions

Author

Minoru Sakurai, Masashi Kurimoto, Kazuyuki Oku, Shigeharu Fukuda, Yoshio Tujisaka, Michio Kubota, and Mayumi Kurose

Subjects
Chlorophyll, Meat, Potassium Compounds, Swine, Metal ions in aqueous solution, Inorganic chemistry, Carbohydrates, Magnesium Chloride, Molecular Conformation, Applied Microbiology and Biotechnology, Biochemistry, Chemical reaction, Chloride, Phosphates, Analytical Chemistry, law.invention, Metal, Calcium Chloride, chemistry.chemical_compound, Spinacia oleracea, law, medicine, Animals, Crystallization, Molecular Biology, Alkaline earth metal, Chemistry, Organic Chemistry, Trehalose, General Medicine, Plant Leaves, Strontium, visual_art, Anhydrous, visual_art.visual_art_medium, Biotechnology, medicine.drug
Abstract

We investigated the interaction between trehalose and alkaline-earth metal ions. The nuclear relaxation times of carbon atoms of trehalose were shortened by addition of the alkaline-earth chloride salts, MgCl2, CaCl2, and SrCl2, indicating that trehalose formed metal-complexes with the alkaline-earth metal chlorides. From the data of the 1H-1H coupling constants of trehalose in the presence of the alkaline-earth chlorides, it appeared that trehalose formed complexes with MgCl2, and CaCl2 at the various complexing sites: Mg2+ was coordinated to O-4 and O-4' of trehalose, and Ca2+ to O-2 and O-3. We succeeded in the preparation of two types of crystals of the trehalose/CaCl2. One was a crystal consisting of trehalose, CaCl2, and water in a ratio of 1:1:1. The other was an anhydrous crystal containing trehalose and CaCl2 in a ratio of 1:2. Several applications of the complexing between trehalose and the metal ions for food processing are proposed.

Published
2005

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